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91.
通过对冲压机床振动缓冲系统的研究,介绍一种冲压机床振动缓冲器的设计方法,该缓冲器采用碟形弹簧作为减振器件,具有良好的载荷-变形曲线,能以小的变形承受大的冲击载荷,对冲击振动的缓冲性能良好,机床自身振动小. 相似文献
92.
Amanda El-Rawas Andrea HvizdzakMatthew Davenport Sarah BeamerJacek Jaczynski Kristen Matak 《Food chemistry》2012
Electron beam (e-beam) irradiation is an effective non-thermal processing step for the reduction of Salmonella in peanut butter. The objective of this study was to evaluate the effects of e-beam irradiation on quality indicators of peanut butter. Peanut butter samples were exposed to a range of e-beam doses and examined over a 14-day period at 22 °C. Colour analysis (L∗, a∗, b∗), spreadability, peroxide values (PV) and thiobarbituric acid reactive substances test (TBARS) for lipid oxidation were monitored, fatty acid and amino acid profiles were verified and protein degradation was determined by sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS–PAGE). Changes in colour, PV, and TBARS were observed as e-beam dose increased. No significant changes in spreadability were observed (P > 0.05). When applied to peanut butter, e-beam irradiation will produce significant changes in quality indicators; future studies should include sensory evaluation and consumer acceptance studies. 相似文献
93.
Miguel A. Bootello Richard W. Hartel Rafael Garcés Enrique Martínez-Force Joaquín J. Salas 《Food chemistry》2012
Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65% to 95% of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 °C. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter. 相似文献
94.
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96.
Ayed S Amr 《Journal of the science of food and agriculture》1991,55(1):75-85
Sheep's anhydrous butter fat as prepared by including separately heat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg?1 butter. The product as stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter fat samples ere compared ith a control and ith a sample treated ith a 1:1 mixture of BHA and BHT at a level of 0.25 g kg?1. Both storage time and type of treatment had highly significant effects (P?0.01) on the peroxide value and free fatty acid content of the product. None of the treatments succeeded in keeping the peroxide value belo 5 mEq O2 kg?1 beyond the fourth month of storage. The BHA-BHT mixture and rosemary helped extend the peroxide induction period to 10 and 6 months respectively. Turmeric and heat grits ere as effective as BHA-BHT in controlling the oxidative rancidity during the first four months of storage. The rest of the herbs exhibited a pro-oxidant effect throughout the study hen they ere used separately. In a second experiment, some cases of positive synergistic interactions ere observed beteen turmeric and heat grits on one hand and the herbs used in the study on the other. This pattern as not regular as negative interactions ere also observed in some other cases. Free fatty acid content of all the samples remained belo 10 g kg?1 as oleic acid; hoever, fennel had a significant (P?0.05) effect on controlling the evolution of free fatty acids. 相似文献
97.
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99.
Alessandro Neri Maria Stella Simonetti Lina Cossignani P. Damiani 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(6):387-392
Separation of the six sub-fractions of triacylglycerols (TAG) from cocoa butter, three cocoa butter equivalents (CBEs: calvetta,
choclin and coberine) and their mixtures was carried out by silver ion high-performance liquid chromatography. The percentage
fatty acid composition of all these sub-fractions was then measured by high-resolution gas chromatographic analysis of the
methyl esters of the constitutive fatty acids. In particular, the percentage quantities of all acids in the fully saturated
sub-fraction of pure fats and some of their mixtures were evaluated as a function of the percentage CBEs added to cocoa butter
in order to devise multiple regression models. The aim was to obtain statistical tools for the identification and/or quantification
of added CBEs. The results obtained show the effectiveness of TAG sub-fraction percentage fatty acid composition data for
the purposes of research, as well as the potential use of stereospecific analysis of the same sub-fractions. In fact, the
stereospecific analysis of TAG fractions from cocoa butter and CBEs already carried out has enabled observation of the different
distributions of various fatty acids in the glycerol backbone of TAG from cocoa butter and the CBEs under study, and this
will certainly result in the development of more powerful and discriminating statistical models.
Received: 12 August 1997 / Revised version: 19 December 1997 相似文献
100.
M.H.A. Jahurul I.S.M. Zaidul N.A.N. Norulaini F. Sahena S. Jinap J. Azmir K.M. Sharif A.K. Mohd Omar 《Journal of food engineering》2013
The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat. 相似文献